Ingredients


3 pounds beef chuck roast, cut in cubes
4 cups beef stock
2 to 3 cups water
1 1/2 pounds Crimini mushrooms, quartered
1 medium onion, sliced and quartered
1 envelope dry onion soup mix
2 cloves garlic, minced
2 tablespoons sunflower oil
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried marjoram
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon thyme
1 tablespoon kitchen bouquet (optional)
1/4 cup wondra flour for thickening gravy

Salt and pepper to taste

Step by Step Instructions

 NOTE:  I am using an Elite 10 quart electric pressure cooker.  Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.

Place oil in pressure cooker that has been heated on the meat setting.  Add beef cubes and cook until they are nicely browned and no liquid remains.  This can take 10 to 15 minutes.

Add onions, garlic, spices, and onion soup mix.  Stir well to combine.

Add stock and mushrooms along with Worcestershire and soy and stir.

Add water to cover.

Put the lid on the cooker and make sure the pressure release valve is set to the "closed" position.  Select the "meat" setting.  Mine auto sets for 12 minutes.  This is where I set it.

I did a natural release meaning that I let the pressure cooker come down off of pressure without releasing the steam myself.

When the pressure has come down.  Remove the lid and stir.  At this time you can thicken your gravy using flour and water slurry or in my case Wondra, granulated flour whisked in until it reaches the desired thickenss.

Add a splash of Kitchen Bouquet browning sauce as well as salt and pepper to taste.

Serve this over prepared buttered egg noodles.
                                                     Enjoy!

Pressure Cooker Amish Style

Beef and Noodles

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